Colorful vegetable casserole with peppers, mushrooms, ham and rice

Ingredients for 4 servings:

• 1 small onion(s), finely diced
• 250 g fresh mushrooms, sliced ​​or 1 jar 1st choice, sliced
• 500 ml milk
• 1 red bell pepper(s), roughly diced
• 1 yellow bell pepper(s), coarsely diced
• 2 tsp sweet paprika powder
• 2 pinches of nutmeg, freshly grated, or ready-made spice
• 4 tsp instant bouillon powder
• 1 small can of corn
• n. B. Curry powder, approx. 1 – 2 tbsp
• 200 g cooked ham, finely diced
• ½ bunch chives, finely chopped, or freeze-dried
• ½ bunch parsley, finely chopped, or freeze-dried
• 1 tbsp margarine, soy sauce or rapeseed oil
• 250 g rice, cooked according to instructions
• n. B. Turmeric, approx. 1 – 2 tbsp
• 2 medium-sized beef tomatoes, sliced
• n. B. Salt and pepper, white, ground
• 100 g cheese, grated (Gouda), for gratinating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

very tasty and inexpensive, easy to prepare

Sauté the diced onion with the fresh, sliced ​​mushrooms (wipe fresh mushrooms with kitchen paper first), until translucent (if they are from a jar, add them later), and pour in the half liter of milk. Add the diced bell peppers, paprika, nutmeg, and 2 teaspoons of the instant stock. Now let the peppers simmer gently for about 10 minutes, until they are firm to the bite. In the meantime, drain the corn and the jar of mushrooms (if you don’t have fresh ones) and then add them to the sauce. Add 2 more teaspoons of instant stock, more or less to taste, to the simmering sauce. Add 1-2 tablespoons of the curry powder, depending on your taste. Add the ham, chives, and parsley to the vegetable pot. Don’t boil the mixture any more; just keep it warm, stirring occasionally and seasoning to taste. Tip: You can also vary the dish with other vegetables – just use whatever you have on hand (e.g. frozen carrots and peas, etc.). Cook the rice in salted water according to the package instructions. Add at least 1-2 tablespoons of turmeric to the cooking water for a good flavor. Now spread the rice flat in a casserole dish and spread the vegetable mixture evenly over it, then pour the entire sauce evenly over the rice. Distribute the sliced ​​beefsteak tomatoes on the casserole and season well with salt and pepper. Then sprinkle the grated Gouda (or other cheese, if you prefer) on top. Bake in a hot oven at 180°C (top/bottom heat) for approx. 15-20 minutes (depending on the oven). The vegetable casserole is ready when the cheese has melted. Serve with a salad of your choice.